1 box brown sugar
1 stick butter
3 eggs, at room temperature
1 sq. unsweetened chocolate, melted
2 1/2 c. cake flour, sifted
3/4 c. buttermilk
3/4 c. ice water
1 tsp. baking soda (stir into ice water)
1 tsp. vanilla

CHOCOLATE ICING:

3/4 stick butter
1/2 sq. unsweetened chocolate, melted
1 (1 lb.) box confectioners sugar
Cream or milk
1 tsp. vanilla
Few drops of almond flavor
1/2 c. pecans

WHITE ICING:

1 egg white
1/2 c. sugar
1 tbsp. ice water
1/4 tsp. cream of tartar
Pinch of salt
1/4 tsp. vanilla (optional)

Grease and flour 9 x 13 inch pan. Cream together brown sugar, butter and eggs; add melted chocolate. Mix in flour alternately with liquid ingredients. Put in cold oven; set oven to 350 degrees. Bake 35 to 45 minutes until cake pulls away from edge and bubbles in middle. Mix together ingredients for chocolate icing using enough cream or milk to reach spreading consistency. Spread on warm cake. Combine ingredients for white icing in bowl placed over pan of boiling water (off stove). Beat until it peaks. Spread over 1/2 of the chocolate icing or double the ingredients and cover entire cake.